charcuterie-butchery-3 Published February 27, 2013 at 618 × 480 in Making Charcuterie: Photo Essay After butchering and cleaning, the hog is processed into cuts of meat. This is a jowel of the hog. It was later salted, smoked and cured. After butchering and cleaning, the hog is processed into cuts of meat. This is a jowel of the hog. It was later salted, smoked and cured.
